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Pan-Seared Salmon with Capers and Baby Artichokes

March 19, 2015 By Becky 6 Comments

Pan-Seared Salmon with Capers and Baby Artichokes | acalculatedwhisk.com A delicious paleo meal that takes less than 30 minutes to make!
 
Were you a picky eater as a kid? I was pretty much the worst. The only vegetable I would eat was broccoli, and it had to have cheese on top. Everything else I deigned to consume was white or golden brown in color: chicken fingers, macaroni and cheese, grilled cheese, french fries, and pizza without tomato sauce (read: dough with cheese). I wanted slices of American cheese melted on top of almost all my food. It was actually called “Becky cheese” over at my dad’s, where no one else ate it.
 
I remained picky through high school, when I invented a white pizza with broccoli and two kinds of cheese at my favorite local pizzeria. My friends and I called it “Becky pizza”, and it was fabulous (I still think something like it should be added to the menu).
 
Pan-Seared Salmon with Capers and Baby Artichokes | acalculatedwhisk.com A delicious paleo meal that takes less than 30 minutes to make!
 
I’m proud to say that things have really changed. Today I’ll try almost anything, and there are very few foods I don’t enjoy. However, until a couple of months ago, salmon was still on my “no” list. I found it too fishy, and something about its orange-pink hue didn’t sit well with me.
 
Recently I worked on a project where I had to make several salmon recipes. To my surprise, I ended up loving them! The key for me is to really crisp up the skin (and brown the other side as well) and serve the salmon with a flavorful sauce.
 

Pan-Seared Salmon with Capers and Baby Artichokes | acalculatedwhisk.com A delicious paleo meal that takes less than 30 minutes to make!

Now that I’ve woken up to salmon, it’s one of my go-tos when I need a healthy, quick meal. In this recipe, the salmon has lemon juice, shallots, and capers spooned on top, which gives the fish plenty of flavor. The rich salmon also pairs perfectly with the earthy, slightly sweet flavor of the roasted baby artichokes.

Pan-Seared Salmon with Capers and Baby Artichokes | acalculatedwhisk.com A delicious paleo meal that takes less than 30 minutes to make!

The best part? This recipe takes less than 30 minutes, start to finish–and that includes preparing the ingredients. Since I’m working on sharing more quick paleo meals with you all, I actually timed myself while I made this. I forgot to look at the timer right when I finished cooking, but I looked at it after my photo shoot–I managed to make everything AND take pictures of it in 35 minutes!

Do you have a favorite dinner that’s healthy and quick to make? I’d love to hear about it in the comments.

Pan-Seared Salmon with Capers and Baby Artichokes (Paleo, Whole30)

Pan-Seared Salmon with Capers and Baby Artichokes

Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This pan-seared salmon with capers and baby artichokes is a quick, healthy, and delicious meal that's paleo and Whole30-compliant.

Ingredients

  • 1 lemon
  • 6 baby artichokes
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons ghee, divided*
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces salmon fillet, skin on
  • 1 small shallot
  • 1 tablespoon capers, rinsed and drained

Instructions

Preheat the oven to 400°F and line a sheet pan with foil or parchment.

Fill a medium bowl with cold water and one tablespoon of juice from the lemon. Cut the stems off the artichokes and trim about 1/2 inch off the tops. Peel off the tough outer green leaves and slice the artichokes in half, placing them in the bowl of lemon water as you go to keep them from browning too much.

Drain the artichokes, pat them dry, and place them on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat, and then arrange the artichokes cut side down. Roast for 10 minutes, flip, and roast for an additional 10 minutes.

While the artichokes are roasting, prepare the salmon. Heat a cast iron skillet over medium-high heat for about a minute. Season the salmon with salt and pepper on both sides. Add one teaspoon each of ghee and then add the salmon to the pan, skin side down. Let it cook for about 5 minutes, until the skin is nicely browned and the bottom half of the fillet appears opaque. While the salmon is cooking, cut the shallot in half and slice it thinly. Drain and rinse the capers. Flip the salmon over and cook for 3-5 minutes on the second side, until browned and cooked through. Transfer the salmon to a plate and cover lightly with foil.

Reduce the heat to medium. Add the shallot and the remaining teaspoons of ghee to the pan. Cook, stirring frequently, for about 2 minutes, until the shallots are browned and softened. Stir in the capers and two teaspoons of lemon juice, or to taste. Spoon the shallots, capers, and pan juices on top of the salmon. Serve hot with the roasted artichokes and lemon slices, if desired.

Notes

*You can use butter instead if you don't need this recipe to be Whole30-compliant.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 365 Everyday Value, Organic Capers Non-Pareil, 2 Ounce
    365 Everyday Value, Organic Capers Non-Pareil, 2 Ounce
  • Maldon Sea Salt Flakes, 8.5 Ounce Box
    Maldon Sea Salt Flakes, 8.5 Ounce Box
  • California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2)
    California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2)
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gCholesterol: 97mgSodium: 885mgCarbohydrates: 44gFiber: 20gSugar: 8gProtein: 46g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler
Category: #30MinuteMondays

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my blog!

Filed Under: #30MinuteMondays, dinner, gluten free, paleo Tagged With: 30 minute meals, artichoke, capers, fish, grain free, lemon, salmon, shallots, whole30

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Comments

  1. Anne says

    March 22, 2015 at 7:59 pm

    I might need to learn to love salmon soon… This recipe looks too good to ignore!

    Reply
    • Rebecca Winkler says

      March 25, 2015 at 9:33 pm

      Thank you, Anne! I think learning to like salmon is a worthy item to include on your bucket list 🙂

      Reply
  2. Mahy@twopurplefigs says

    March 21, 2015 at 11:27 pm

    Becky this looks fabulous! There aren't enough salmon recipes ever!:)

    Reply
    • Rebecca Winkler says

      March 25, 2015 at 9:32 pm

      Thank you so much, Mahy! Now that I've become a salmon fan, I couldn't agree more.

      Reply
  3. Janie Penn says

    March 20, 2015 at 1:14 am

    I absolutely love capers … had almost forgotten this … It looks delicious!

    Reply
    • Rebecca Winkler says

      March 20, 2015 at 1:22 am

      Thank you! I also just learned to like capers, and am glad I did.

      Reply

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Hi, I’m Becky!

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